Summer Squash and Zucchini Salad

Total Time:Prep: 25 min. + chilling

Recipe by Paula Wharton, El Paso, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

I came up with this colorful, tasty zucchini salad years ago for a recipe contest and was delighted when I won honorable mention! The recipe easily doubles and is the perfect dish to take to potlucks or family gatherings. —Paula Wharton, El Paso, Texas


Test Kitchen tips
  • This salad is really versatile. Mix and match your favorite veggies–you'll need about 9 cups total–for a custom salad.
    • TEST KITCHEN APPROVED

    Summer Squash and Zucchini Salad

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    Yield:12 servings
    Prep:20 min
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    Ingredients

    • 4 medium zucchini
    • 2 yellow summer squash
    • 1 medium sweet red pepper
    • 1 medium red onion
    • 1 cup fresh sugar snap peas, trimmed and halved
    • 1/3 cup olive oil
    • 1/4 cup balsamic vinegar
    • 2 tablespoons reduced-fat mayonnaise
    • 4 teaspoons fresh sage or 1 teaspoon dried sage leaves
    • 2 teaspoons honey
    • 1 teaspoon garlic powder
    • 1 teaspoon celery seed
    • 1 teaspoon dill weed
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
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    Directions

    1. 1
      Thinly slice zucchini, squash, red pepper and onion; place in a large bowl. Add snap peas. In a small bowl, whisk remaining ingredients until blended. Pour over vegetables; toss to coat. Refrigerate, covered, at least 3 hours.

    Nutrition Facts

    3/4 cup: 101 calories, 7g fat (1g saturated fat), 1mg cholesterol, 124mg sodium, 8g carbohydrate (6g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.
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